LETS SPICE IT UP {K-N}

by SM - January 17, 2016

LETS SPICE IT UP {K-N}

KAFFIR LIME LEAVES

KAFFIR LIME LEAVES

Kaffir Lime leaves belongs to the citrus family. It has a distinctive lime-lemon aroma and flavour. It has a strong citrus flavour. It is indispensable in Thai, Malaysian & Indonesian cooking. Both the fruit and leaves are edible.

Medicinal Uses :

Ointments are made with essential oils.
The rinds are used to make tonics.
Kaffir lime leaves cleans the hair and invigorates the scalp.
Used as a natural bleach to remove tough stains.
Purify the blood.
Digestive aid.
Promotes gum health and is recommended for use in brushing teeth and gums.

Culinary Uses :

Used in Thai, Malaysian and Indonesian dishes.
Used in soups, curries and stir-fried dishes.
Used along with lemon grass and lime juice in tom yam.
Flavour broth or stew.
Fresh leaves are used in salads or garnishes .

KALPASI/STONE FLOWER

Kalpasi/ Black Stone Flower is a species of lichen used as spice in India. One of the ingredients in East Indian cooking. this mystery flower is believed to be grown in some parts of Tamil Nadu and is an important ingredient in Chettinad food. Its upper surface is dark green or black and whiter inside, Kalpasi has a strong earthy aroma and dry texture.

Medicinal Uses :

Relieves Pain.
Heals wounds.
Treat skin problems.
Reduces inflammation.
Improves digestion.
Has antibacterial properties.
Is effective against protozoa.
Helps maintain body temperatue.
Helps to tone up the Urinary tract.
Suppresses respiratory disorders.

Culinary Uses:

Kalpasi is used to cook meat dishes.
It has a wild aromatic flavour, so it is used to add aroma to soups and curries.
It is also used in dishes like nahari, Bombay biryani, Goan meat stews.
Kalpasi is also used as food by many cultures around the world.
It is an essential ingredient in Goda Masala or Kala Masala.

LEMON GRASS

Lemongrass belongs to the grass family. The fresh stalks and leaves have a lemony odour. It tastes like ginger but with a citrus kick. Only the lower bulbous portion of the stem is used. Can be used in dried or powdered forms.

Medicinal Uses:

Tonic and stimulant
Diuretic
Relief of menstrual troubles and nause
Fever
Insect Repellent
Oil is used to make perfumes
Anti-microbial and anti-bacterial
Detoxify the liver, kidney, bladder & pancreas
Healthy skin
Reduce acne and pimples
Soothes the nervous tension and anxiety

Culinary Uses :

Widely used in Indonesian, Malaysian, Sri Lankan and Indian cuisine
Used in savoury dishes and meat, poultry, seafood and vegetable curries.
It harmonizes well with coconut milk, especially with chicken or seafood.
The stems are also used to make herbal teas.
Used in pickles and in flavouring marinades.

LICORICE

Licorice is mainly cultivated for its medicinal properties. It is mainly used in indigenous medicines. The roots are sweet in taste and has a specific pleasant flavour.

Medicinal Uses:

Coughs
Flatulence
Colon cleanser
Sore throat
Ulcers
Weight Loss
Help stop smoking
Relieve the symptoms of hepatitis B and hepatitis C

Culinary Uses :

Natural sweetener and may be used in place of sugar.
Flavoring agent in tobacco products.
To make herbal tea.

LONG PEPPER

Long Pepper/Pipli is a vine cultivated for its fruit, which is dried and used as a spice and seasoning. Long pepper has a similar, but hotter, taste to Black Pepper. Long pepper consists of many minuscule fruits embedded on its surface.

Medicinal Uses :

The fruits and roots are used as medicine for respiratory disease
Uses as a counter irritant
Analgesic for muscular pains and inflammation.
Carminative
Haematinic (including Iron, Vitamin B12 & Folic Acid)
Anti-helminhic (destroys parasites and worms)

Culinary Uses :

Used in Indian and Nepalese vegetable pickles and preserves.
It is the main spice in Pakistani Nihari dish.
It is also used in some North African spice mixtures.
It is also used in Indonesian and Malaysian cuisine.

MACE

Mace is the outer covering of the Nutmeg seed. It has a similar flavor to Nutmeg, but is more subtle and less intense.

Medicinal Uses:

Digestive aid
Flatulence
Appetizer
Nausea
Diarrhea
Carminative
Astringent
Aphrodisiac

Culinary Uses :

Used as condiment in sweet foods.
Used as a standard seasoning in many Dutch dishes.
Used in the preparation of meat products, soups & sauces.
Used in baked foods, confectioneries, puddings.
The fruit is crystallized or pickled or made into jellies.
Used in curries and masalas.

MARATHI MOGGU/KAPOK BUDS

MARATHI MOGGU/ KAPOK BUDS

Marathi Moggu/ Kapok Bud is a spice used mostly in Karnataka Cuisine. Marathi Moggu yields no smell when it is raw, so it is usually fried in oil, so that its full flavour is released. It has a tase which is similar to that of a combination of mustard and black pepper.

Medicinal Uses:

Is used in treating Asthma
Kapok Buds are used to treat Fever
It is also used to treat diarrhea.
It helps to heal wounds.
Kapok Buds serve as a diuretic and as a purgative.

Culinary Uses :

It is used in dishes such as Bisi Bele Bath, Saagu, Karnataka style kootus.
Several Andhra style dishes uses this as a specialty spice.
This spice is widely used in preparing curry powders.
It is one important spice which finds a special place in Chettinad Cuisine.

MINT

MINT LEAVES

Mint is an aromatic herb. Mint is strong and sweet with a tangy flavor and a cool after taste.

Medicinal Uses:

Appetizer
Digestive aid
Indigestion
Flatulence
Nausea and motion sickness
Headache
Carminative
Mouth freshener
Respiratory disorders, cough & asthma

Culinary Uses :

To make herbal tea.
Used to season meat.
Used in making chutney and dips.
Used to enhance flavours in pulaos & biriyanis.
To make alcoholic beverages.

MUSTARD SEEDS

Mustard plants produce bright yellow flowers that contain small round seeds; brown mustard is more pungent than white.It has a spicy flavour with a distinct aroma when mixed with water or tempered. Mustard leaves and seeds are both edible. Oil is extracted from the seed, which is used for both cooking and therapeutic purposes.

BLACK MUSTARD SEEDS

Medicinal Uses:

Dyspepsia
Laxative
Bowel conditions
Liniment
Epilepsy
Tooth ache
Stiff neck, rheumatism
Colic and respiratory troubles
Treats bruises
Induce vomiting
For scorpion stings and snake bites

YELLOW MUSTARD SEEDS

Culinary Uses :

Used in pickling spice
Spice mixtures for cooking meats and seafood
Used in marinades.
Flavouring barbecue sauces, baked beans and meat dishes.
To flavour deviled eggs and beets.
Mustard seeds are used for tempering many dishes

NUTMEG

Nutmeg is the seed kernel inside the nutmeg fruit and mace is the lacy covering on the kernel. Nutmeg has a pungent odour and sweeter taste.

Medicinal Uses :

Diarrhea,
Dyspepsia
Colic
Digestive aid
Appetite loss
Reduce flatulence
Vomiting and nausea

Culinary Uses :

Used in both sweet & spicy dishes
To flavour pies, puddings, custards, cookies and spice cakes.
It combines well with many cheese
It is included in soufflés and cheese sauces.
It is used to enhance flavours in soups.
It flavours Italian mortadella sausages, Scottish haggis and Middle Eastern lamb dishes.
Moroccan spice blend ras el hanout contains nutmeg.
It is indispensable to eggnog.
It is used in numerous mulled wines and punches.

Tags : GLOSSARY

LETS SPICE IT UP {K-N}